Effect of Frying Medium on the Quality of Sel-roti

Authors

  • Surendra Bahadur Katawal Central Campus of Technology, Dharan, Tribhuvan University, Nepal
  • Dilip Subba Central Campus of Technology, Dharan, Tribhuvan University, Nepal

Keywords:

Sel-roti, riceflour, frying medium, bulk density, oil uptake, texture

Abstract

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Author Biography

Surendra Bahadur Katawal, Central Campus of Technology, Dharan, Tribhuvan University, Nepal

Department of Food Technology

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Published

2017-12-01

How to Cite

Effect of Frying Medium on the Quality of Sel-roti. (2017). Himalayan Journal of Science and Technology, 1, 45-48. https://doi.org/10.3126/hijost.v1i0.25822

Issue

Vol. 1 (2017)

Section

Original Research Articles

License

© Himalayan Journal of Science and Technology
All rights reserved.

How to Cite

Effect of Frying Medium on the Quality of Sel-roti. (2017). Himalayan Journal of Science and Technology, 1, 45-48. https://doi.org/10.3126/hijost.v1i0.25822